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I use briqs under a cast iron dutch oven but won't use it to cook directly. I'm apparently one of those people who are sensitive to the flavor, and I really dislike the smell it makes as it burns. It's just not a wholesome smell to me.

Since this seems to be a regular point of confusion - lump can burn hotter, but in a smoker you are limiting the amount of oxygen available so that doesn't happen. I smoke bacon at 170 with lump with no problems, as an example. I like wicked good. I also like the Lazzari products, especially...

Well, you're the one from Brentwood, so I assume you'll be providing the corn. ;-)

I like them with Plowboy's Bovine Bold a lot. As noted above, you need to rest them and cut them a certain way for maximum effect. You can sear them and then move to indirect, or you can do the reverse, but whatever you do don't overcook them. I cook to 125 in the center but the tips are of...

I've used them to add a little extra to sausage and it worked well. I've used them alongside the real ribs as chef's treat. I've used them to test rubs I wasn't 100% sure about. I've put them in a slow cooker with a bottle of BBQ sauce and cooked them until they were falling apart. All that...

I prefer not to use the lower level unless I really have to, and with a 22" I usually don't have to. If I'm making two slabs I'll just set them side by side on top. Three I'll use a rack up top. Haven't noticed any huge differences - maybe the rub drips off a little more on the rack, maybe...

I've noticed mine varies more when they're coming up to temperature versus when it's been running for a while, but there's always some difference. Some of this is location and some of this is that the built in one is actually running about 10 degrees off in boiling water. Oops. I could still...

Me too. Usually there's not much bark down there anyway as everything drips off, so there's no harm in having some fat down there.

Broadly speaking none of this matters very much. Just find a workflow that works for you. Some people find that if any wood catches fire before things are burning nicely they can get a bit of a bitter taste but maybe their wood isn't quite dry or something, who knows. I tend to do meat prep...

Well, I'm not really sure what you expected. Here's a little decision tree. 1. Make some with and without rind. If you like it with the rind, you're done. If you don't or a family doesn't you'll need to decide when to remove it. 2. If you're going to remove it, after it's been smoked while...

Absolutely. The 22" is a perfect size unless you really need the portability.

I don't really like leaving the rind on - it's too easy to get some little stretch where it didn't get totally cooked because of curling or whatever and it can be rubbery. Or if your bacon is thick it can be so crunchy as to be hard to eat. Once you've done it a couple of times it's actually...

If you haven't seen it already, the cooking topics pages are very handy: http://www.virtualweberbullet.com/cook.html re: the chicken - I'd either go low and slow and get a very juicy smoky chicken with garbage skin, or hot and fast (as hot as you can get) and get slightly less juicy chicken...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by B Lauchnor: Costco, in my area, is now carrying St. Louis cut spares prepacked by Swift, I think. I bought some and smoked 'em up a couple of weeks ago...

That's basically what I do with prime rib. Smoke it low and slow until it gets to temp, rest it, and *then* sear it. No reason it shouldn't work with a thick steak - the outer brown part that isn't medium rare isn't any thicker than the smoke ring.

The tough ones probably needed more time. The job of the water pan is to keep the temp from getting too high. At 212 the water boils and you won't get the temps a whole lot higher than the traditional 225-250 range. If you want to cook ribs at 275 (which is totally reasonable) don't use water...

A couple of notes -I think if you like it really thin you won't like the effect having a lot of cornmeal has on the texture -The trimming isn't critical - I haven't had it burst into flames or anything but as Rita says the corners get kind of flaky and I think it's just easier to hack them off...

My wife fires up the gasser and gets it really crazy hot. She puts the corn as is - in the husk, doesn't pull anything off - in the little basket towards the top of the grill. She cooks them 10-15 minutes, flips them (there should be some good char on the bottom) and then another 10 minutes on...

This is going to sound strange... but it might have been *under*cooked. As you cook ribs they get dryer and nastier as all of the water leaves. But you keep pasting them past doneness and the collagen in the meat converts over to gelatine and they get moister and moister again. Weird, huh...

I like using parchment paper for this. Built it on the paper, transfer it around on the paper, etc. etc. Works great. You might want to trim any excess from around the pizza because it'll char.